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History & Restoration

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White’s Mill has long served the neighboring community. Since the late 18th century, the mill provided meal and flour for the farm and kitchen, as well as a gathering place for sharing news and views. The Mercantile, formerly the Cumbow Store, provided those store-bought essentials and extras that any home needs.

When White’s Mill began milling grain with its overshot wheel, waterpower provided the only stable mechanized energy. Over the years, improvements in technology were added, progressing with the times to provide for local needs. Visitors to the mill can see the old equipment, as well as contemporary upgrades.

The Virginia and National Registries of Historic Places listed White’s Mill in 1974, recognizing the importance of its structure and heritage. White’s Mill continued water-powered milling until 1989. The decade at the end of the twentieth century saw it out of service until the White’s Mill Foundation formed and purchased the property in 2001. Now, along with the mill renovation completed in the Sprg of 2013, the White’s Mill Foundation hosts various community events, including the annual Harvest Days in October, when one can enjoy music, fishing and food along the old millstream.

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Visit the Mercantile while you’re at White’s Mill.

You can find:

  • handmade quilts, fabric art, and wall decorations
  • artwork of various styles depicting White’s Mill and the southern Appalachian region
  • books of Appalachian writing
  • CDs of local and regional music
  • much, much more from over 100 local artisans

Where else can you refresh yourself with a cold root beer and a Moon Pie?

Recipes

Popcorn Corn Bread

1 1/2 cups White’s Mill Popcorn Meal
1 cup Self Rising Flour
3/4 tsp. baking soda
1 tsp. salt
1 tsp. sugar (optional)
1 1/2 cups milk
1/2 cup sour cream
2 eggs (beaten)
5 tbsp. lard (melted) or butter/corn oil

Preheat oven to 375 degrees. Put some oil in your cornbread pan or in a 10″ skillet. Put the pan in the oven to get hot. Mix all dry ingredients in bowl. Mix the milk, sour cream and eggs in another bowl. Take the hot pan out of oven and mix the wet and dry ingredients. Once combined, this will rise quite fast, and over mixing will cause it to fail making for some heavy cornbread. Quickly spoon the batter into your cornbread pan or skillet. Bake for approximately 25 – 30 mins. Skillet 40 -45 mins. Serve hot with plenty of butter and enjoy the unique flavor of our popcorn without the bowl. Yes, it may sound odd, but we grind popcorn into a meal meal that adds a wonderful crunch and unique flavor to cornbread or anything else you want to try it on.

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